Turron Ice Cream with PX Raisins

40 mins

4 people

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

I go through phases with turron, sometimes I love it and sometimes I cannot see the stuff. I grew up eating vast amounts of this sweet almond paste nougat, so I am not surprised of my love and hate relationship. But there is one simple dessert recipe that takes turron to another level and that is ice cream, even my wife can’t get enough of it. Turron blends really well into custard and makes a great almond base ice cream. I like to pair this ice cream with juicy raisins dipped into a reduction of Pedro Ximenez sherry. Oh my word…the syrupy sherry sets like honey as soon as you spoon it over the ice cream and the raisins cut beautifully through the creamy ice cream. Turron is back on my fav list.

Ingredients
Method

150g soft turron, broken into small pieces
300ml fresh whole milk
300ml double cream
250g caster sugar
6 egg yolks
200ml Pedro Ximenez sherry
50g raisins

Start by heating the milk and cream on a gentle heat, simmer gently for 5 minutes. Add the turron and whisk vigorously until fully blended. Remove from the heat and cover with cling film. Allow the mix to infuse for 10 minutes.
In a large bowl, whisk the egg yolks and caster sugar until pale and thick.
Return the turron cream to the heat, bring to the boil, remove from the heat and pour into the egg mixture and mix well.
Return the mix to the pan and with a wooden spoon stir constantly on a gentle heat without allowing the mixture to boil until you get a thick custard. It should have the consistency of single cream. It takes about 5 minutes.
Allow the mixture to cool down, mix well and pour into the ice cream maker churning the mix for around 20 minutes or following the guidelines of your ice cream maker. Store in the freezer until you are ready to serve.
To make the PX raisins, bring the sherry to the boil and reduce by half, add the raisins and allow the mi to cool down before you serve the syrup over the ice cream.

Ingredients

150g soft turron, broken into small pieces
300ml fresh whole milk
300ml double cream
250g caster sugar
6 egg yolks
200ml Pedro Ximenez sherry
50g raisins

Method

Start by heating the milk and cream on a gentle heat, simmer gently for 5 minutes. Add the turron and whisk vigorously until fully blended. Remove from the heat and cover with cling film. Allow the mix to infuse for 10 minutes.
In a large bowl, whisk the egg yolks and caster sugar until pale and thick.
Return the turron cream to the heat, bring to the boil, remove from the heat and pour into the egg mixture and mix well.
Return the mix to the pan and with a wooden spoon stir constantly on a gentle heat without allowing the mixture to boil until you get a thick custard. It should have the consistency of single cream. It takes about 5 minutes.
Allow the mixture to cool down, mix well and pour into the ice cream maker churning the mix for around 20 minutes or following the guidelines of your ice cream maker. Store in the freezer until you are ready to serve.
To make the PX raisins, bring the sherry to the boil and reduce by half, add the raisins and allow the mi to cool down before you serve the syrup over the ice cream.

Add To Basket

Alvear Pedro Ximenez 1927
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£18.90
1880 Turron de Jijona
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£5.50

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco